Vietnamese chicken and veggie bowl with rice noodles
Uncooked boneless skinless chicken breast
5 oz, thin cutlet
1 cup(s), small florets or baby broccoli stalks
Sweet red pepper(s)
½ medium, cut in 2 even pieces
Low sodium soy sauce
2 Tbsp, divided (or to taste)
Cooked rice noodles
Asian fish sauce
½ tsp, Thai variety recommended
2 Tbsp, chopped, fresh leaves
Unsalted dry roasted peanuts
2 tsp, chopped
Sriracha hot sauce
1 tsp, or to taste
- Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high heat.
- Place chicken, broccoli and red pepper in a shallow bowl; drizzle with 1 Tbsp soy sauce and toss to coat. Coat with cooking spray; grill, turning chicken once and vegetables a few times, until chicken is cooked through and vegetables are crisp-tender, about 6 minutes. Slice chicken and pepper into strips; place in a bowl over noodles.
- Stir together remaining 1 Tbsp soy sauce, fish sauce, and sugar; drizzle over chicken. Sprinkle with cilantro, peanuts and sriracha. Serve.
- Makes 1 serving.